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How To Make Vegan And Gluten Free Millionaire’s Shortbread

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If you are gluten and lactose intolerant you can still enjoy eating millionaire’s shortbread. You can easily make some yourself at home to indulge in. This millionaire’s shortbread is vegan and gluten free which can be made for any special occasion.
What you'll need: 
150 grams rice flour (for base)
25 grams maize flour (for base)
70 grams caster sugar (for base)
135 gram vegan butter (for base)
¼ teaspoon xanthan gum (for base)
100 gram vegan butter (for filling)
A pinch xanthan gum (for filling)
100 gram brown sugar (for filling)
1 tsp cornflour and 1 tablespoon rice milk blended together (for filling)
100 gram vegan and gluten free chocolate (for the topping)
Preheat the oven to 180 degrees. To make the shortbread base, place the rice flour, maize flour, sugar and xanthan gum into food processor. Add the vegan butter and blend ingredients together until it clumps together. Bring mixture together to form a ball of dough.
Line a square baking tray with baking paper. Roll out the dough to the size of the baking tin and place the dough base into the baking tin. Prick the dough base with a fork and bake for 15 minutes or until lightly brown around the edges. Remove from the oven and let it cool.
To make the filling, put the butter and sugar in the saucepan. Melt the butter and dissolve the sugar. Simmer for 10 minutes and stir often until the sauce is syrupy.
Add the pinch of xanthan gum and stir quickly. If lumps form use an electric whisk to get rid of any lumps. Add the cornflour and rice milk; stir while it simmers for a further 7 minutes. It should end up sticky and thick.
Pour the caramel filling over the shortbread base and spread evenly. Leave it to cool. You can help it to set quicker by chilling it in the fridge for 10 minutes.
To make the topping, melt the chocolate in a bowl over a saucepan with hot water. Pour the melted chocolate over the set caramel filling and spread evenly. Let the chocolate topping set in the fridge. Cut into squares with a sharp knife before it sets completely.
You can now eat your vegan and gluten free millionaire’s shortbread.
You can use a different mix of gluten free flours for the base if you want, but keep the xanthan gum in the recipe to stop the base from falling apart. There is a vegan alternative to dulce de leche, which is called Matamis Na Bao. This is a sweet and thick spread that’s made in Southeast Asia. It’s made mostly from coconut milk and sugar and has a rich chocolate colour. It’s known as a coconut jam spread, it can be used on toasts or for desserts. To use it for your millionaire’s shortbread, spread it evenly on your shortbread base and place in the fridge to set for 15-20 minutes. Follow the rest of the instructions from above. Matamis Na Bao can be brought from your nearest oriental store or from online sites.


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